Sweet Potato Hummus

Sweet Potato Hummus and Veggies

You’ll Need

  • 1 medium sweet potato, peeled and cubed
  • 1 540 ml (19 oz) can chickpeas, rinsed and drained
  • ⅔ cup olive oil
  • ¼ cup tahini
  • 1 tsp salt
  • 2 Tbsp lemon juice
  • 2–4 Tbsp water

Prep and Cook

  • Place the sweet potato pieces in a small saucepan and cover with cold water. Bring to a boil and cook for 12 minutes, or until fork tender. Remove from the stovetop and drain, setting aside until completely cool.
  • Combine the sweet potato, chickpeas, olive oil, tahini, salt and lemon juice in the bowl of a food processor and blend until pureed. Add water, a tablespoon at a time, until the hummus is smooth and it has reached the desired thickness.
  • Scoop into a lidded container and store in the fridge until ready to serve with sliced veggies, flat bread or crackers.


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